Peel your squash and cut it in half, then scoop out the seeds & squishy bits from the middle. Next cut it into ½" cubes, as uniform in size as possible or else they'll cook unevenly. If using pre-cut squash, just make sure your cubes are cut to ½" and pretty similar in size, otherwise the timing indicated in the recipe will need to be increased (for larger pieces of squash).

Once done, drizzle your oil into a large lidded pan and turn on medium low heat, warming the oil for one minute before adding your squash cubes in a single layer and putting on the lid (a little askew to let any steam escape). Raise the heat to medium and then cook for 6 minutes.

Remove the lid and stir the squash, then lower the heat to medium-low, sprinkle on the garlic powder and salt, and stir thoroughly. Cook for 9-12 more minutes, stirring ocassionally to avoid burning. Your squash should be fork-tender and lightly browned, and then it's ready to enjoy.